Mexican Rice and Beans with Squash Sauce

By: Rose Marie Jarry, Master Chef at Kronobar

45 minutes, 8 servings, 307 calories per serving, gluten Free, vegan

Ingredients

  • 2 cups cooked pumpkin or orange squash
  • 3 tablespoons of tomato paste
  • 750ml vegetable broth
  • 1 tablespoon chili paste
  • 2 tablespoons paprika
  • 3 garlic cloves
  • 1 tablespoon organic coconut oil
  • salt and pepper
  • 3 cups finely chopped kale
  • 4 cups organic cooked adzuki beans
  • 4 cups brown rice

Directions

  1. In a medium pot cook pumpkin and tomato paste.
  2. Add garlic, water, spices, and simmer for 5 minutes on medium heat.
  3. Blend everything together into a smooth texture.
  4. When the mixture is still warm, add coconut oil and chopped kale into the sauce.
  5. Cook beans to desired texture or use cooked beans.
  6. Cook rice.
  7. Serve rice on bottom of the plate, add beans and pour on the sauce.